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Mexican Style Crab Cake Tacos with Roasted Jalapeno and Lime Aoli

Course Main Course
Cuisine Mexican
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings 8


For Crab Cakes:

  • 1 Cup Cooked Crab Meat
  • 2 Cups Panko Bread Crumbs
  • 2 TBSP Onion - small diced
  • 1 Eggs
  • ¼   Cup Mayonnaise
  • 2 TBSP Lime Juice
  • ½ tsp Lime Zest
  • ½ tsp Cumin
  • ¼ tsp Serrano chile - thinly sliced
  • ¼ tsp Sea Salt
  • ¼ Cup Canola Oil - for shallow frying

For Jalapeno Lime Aoil:

  • ¼ Cup Mayonnaise
  • 1 Roasted Jalapeno - seeded and peeled
  • 2 TBSP Fresh Cilantro
  • 2 Cloves Garlic
  • 2 TBSP Lime Juice
  • ½ tsp Sea Salt


For Crab Cakes

  1. Chop onion into a small dice, and thinly slice serrano pepper. If Using fresh crab, roughly chop until flaky.

  2. Add all ingredients into a glass bowl and gently fold together until mixture is creamy.

  3. Form golf ball sized discs and place onto a parchment lined baking sheet.

  4. Cover crab cakes with plastic wrap and let chill in your refrigerator for 2 hours. 

  5. Heat a small non stick pan with canola oil at your stove’s medium setting. Oil should gently ripple when it’s ready to be used. 

  6. Using a pair of kitchen tongs, gently place one crab cake at a time into pan to shallow fry. I always recommend pretending your frying pan is a clock and starting at “twelve o’clock.” That way you can keep an eye on the cooking time of each crab cake. 

  7. Cook crab cakes for about 3 minutes per side or until golden. 

  8. Using your kitchen tongs and a metal spatula, gently turn crab cakes over and continue cooking. 

  9. Place cooked crab cakes onto a paper towel lined plate to drain of excess oil. 

  10. Add two to three small crab cakes onto a soft corn tortilla, and garnish as desired. 

For Jalapeno and Lime Aoli

  1. Roast a medium-sized jalapeno in a dry pan on medium high heat until each side is blistered. 

  2. Place roasted jalapeno in a small, covered container and allow to cool off. The steam will loosen the skin from jalapeno. 

  3. Gently peel off blistered skin. You should be left with just the flesh of the pepper. 

  4. Remove seeds and membrane (if desired).This depends on your tolerance of spicy food. The heat is inside the pepper! 

  5. Peel and place two cloves of garlic into a dry pan on medium low heat until roasted. 

  6. Add all ingredients into a food processor, or in my case a bullet blender and blend until silky smooth. You can also use a baby food maker if you have one handy!